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Prep Time:55 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:55 minsTotal Time:55 minsServings:4Yield:4 servings
Prep Time:55 mins
Prep Time:
55 mins
Total Time:55 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsgreen beans, trimmed and cut into 1-inch pieces2earscorn, shucked½cupwhole-milk plain Greek yogurt3tablespoonsfresh lime juice2tablespoonsminced red onion2tablespoonsolive oil, divided2teaspoonshoney1 ½teaspoonsminced garlic1 ¼teaspoonsground pepper, divided1teaspoonsalt, divided1tablespoonchili powder1tablespoonground cumin2teaspoonsgarlic powder1poundsweet potatoes (2 medium), peeled and cut into 1/4-inch planks1poundtop sirloin steak, trimmed1cuphalved cherry tomatoes1cupfrozen lima beans, thawed¼cupchopped fresh basil¼cupchopped fresh cilantro1jalapeño pepper, seeded and minced
Cook Mode(Keep screen awake)
Ingredients
2cupsgreen beans, trimmed and cut into 1-inch pieces
2earscorn, shucked
½cupwhole-milk plain Greek yogurt
3tablespoonsfresh lime juice
2tablespoonsminced red onion
2tablespoonsolive oil, divided
2teaspoonshoney
1 ½teaspoonsminced garlic
1 ¼teaspoonsground pepper, divided
1teaspoonsalt, divided
1tablespoonchili powder
1tablespoonground cumin
2teaspoonsgarlic powder
1poundsweet potatoes (2 medium), peeled and cut into 1/4-inch planks
1poundtop sirloin steak, trimmed
1cuphalved cherry tomatoes
1cupfrozen lima beans, thawed
¼cupchopped fresh basil
¼cupchopped fresh cilantro
1jalapeño pepper, seeded and minced
DirectionsBring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans; cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water; cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board; let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.Preheat grill to medium-high (see Tip). Clean the grill grate with a long-handled wire brush.Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño; toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.TipsEquipment: Charcoal or gas grillTo make ahead: Cook green beans (Step 1) and corn (Step 2) up to 2 days ahead and refrigerate. Prepare dressing (Step 3) up to 2 days ahead and refrigerate. Grill steak and toss salad components together right before serving.Tip: If you prefer to cook indoors, use a grill pan to cook the sweet potatoes and steak in Step 6.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Bring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans; cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water; cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board; let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.Preheat grill to medium-high (see Tip). Clean the grill grate with a long-handled wire brush.Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño; toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.TipsEquipment: Charcoal or gas grillTo make ahead: Cook green beans (Step 1) and corn (Step 2) up to 2 days ahead and refrigerate. Prepare dressing (Step 3) up to 2 days ahead and refrigerate. Grill steak and toss salad components together right before serving.Tip: If you prefer to cook indoors, use a grill pan to cook the sweet potatoes and steak in Step 6.
Bring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans; cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.
Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water; cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board; let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.
Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.
Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.
Preheat grill to medium-high (see Tip). Clean the grill grate with a long-handled wire brush.
Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.
When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.
Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño; toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.
Tips
Equipment: Charcoal or gas grill
To make ahead: Cook green beans (Step 1) and corn (Step 2) up to 2 days ahead and refrigerate. Prepare dressing (Step 3) up to 2 days ahead and refrigerate. Grill steak and toss salad components together right before serving.
Tip: If you prefer to cook indoors, use a grill pan to cook the sweet potatoes and steak in Step 6.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)430Calories14gFat46gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
